what kind of conditions did you do to get that blue color intermediate from allicin cuz its usually blue-green at the most hmmm also it doesn't color like that when you fry it since the colored compound easily degrades at room temp more so at a higher temp. oof https://twitter.com/AyyAmbs/status/1299742473892306944

even if this is not true in the pic,,,, na curious lang talaga ako kasi possible naman to get a blue color from garlic (blue-green at the most) kaso ang hirap since it gets oxidized easily... and usually mas kita lang siya sa acidic conditions... so like ummm hmmmm

kaso that's still of a blue-green color at the most than that kind of blue na parang flavonoids/anthocyanin levels of blue na like hmmmmm possible research topic????